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Dry Caramel
Hi Team , please provide dry caramel receipe and Toffee receipe
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3 Replies
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Level:
Scoolinary Team
Hi Sahmini.
Welcome to the Scoolinary community!
Could you let us know in which recipe these ingredients are used? .
This way, I can review the recipe and determine if they are part of the preparation or if they are used for decoration. With that information, we can offer you a suggestion or recipe recommendation.
Best regards.
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Hi Susan,
Donut and Cronut topic
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Level:
Scoolinary Team
Hi Sahmini.
Welcome to the Scoolinary community!
Here are some basic recipes you can follow for the preparations you requested.
Dry Caramel:
1. Place sugar in a pan over medium heat.
2. Let it melt without stirring, only moving the pan if necessary.
3. Once melted and golden, remove it from the heat and let it cool before using.
Toffee:
1. In a pan, combine 100 g of sugar, 50 g of butter, and 2 tablespoons of water.
2. Cook over medium heat, stirring constantly, until the mixture turns golden.
3. Remove from heat and let it cool. You can add a touch of vanilla or salt if you like.
Remember, if the dry caramel is for the preparation of Almond Praliné Cronuts, the recipe asks for 120 g of almond paste, which should be unsweetened, as the dry caramel is also required. Keep this in mind when preparing the almond praliné.
For the toffee, it would be helpful if you could specify which recipe calls for it because depending on that, we can determine whether you need a toffee sauce (which is more liquid) or a thicker toffee.
Please let us know exactly in which recipe these ingredients are used.
We hope this information is helpful.
Best regards.
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